Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. We’ve been on a gluten-free kick for quite a while now. This week I am going to share my husband’s favorite gluten-free loaf of bread. Shhhhh… (it is made from a mix)! Really truly! And it is incredible! Very hearty…nice, thick crust…tasty…and full of such good-for-you ingredients.
This mix Hearty Whole Grain Bread Mix is made by a wonderful company, Bob’s Red Mill. They offer an extensive line of gluten-free baking products as well as many other items. You should check their website out! Many grocery stores and ‘big-box’ stores carry their products.
Here’s the list from the label (note there are no preservatives or ingredients with 14 letters):
- whole grain buckwheat
- garbanzo bean flour
- potato starch
- cornstarch
- sunflower seeds
- sesame seeds
- whole grain sorghum flour
- tapioca flour
- cocoa powder
- evaporated cane juice
- fava bean flour
- dried molasses
- xanthan gum
- caraway seeds
- active dry yeast
- sea salt
- whole grain teff
- potato flour
- onion powder
- guar gum
- soy lecithin
If your home is like ours…this will be gone within 2-3 days. This bread has no preservatives so you might consider keeping it in the refrigerator. Slice as needed.
Additional Ingredients: 
1+3/4 cups warm (110 degrees) water
1/4 cup oil
2 eggs, room temperature
1 teaspoon cider vinegar
Directions:
- Dissolve enclosed packet of yeast in the warm (110 degrees) water; let stand for 5 minutes ‘til foamy
- Grease a 9X5 loaf pan; then line with parchment paper, cut to fit. also grease parchment paper
- Pour dry mix into stand mixer bowl
- Add yeasty water mixture and run mixer for 15 seconds
- Add eggs, oil, cider vinegar
- With mixer on low, blend ‘till batter is smooth and all ingredients are incorporated
- Turn mixer to medium speed and beat for 15-20 seconds
- Pour batter into loaf pan; smooth top of batter with wet fingers or spatula
- Cover loaf pan with plastic wrap and put in a warm (75-80 degrees) place to rise for 40-45 minutes; I place mine into the microwave. Allow dough to rise so it is level with the top edge of pan
- Preheat oven to 375
- When dough has risen, bake for 60-65 minutes or ‘til internal temperature of bread is 205 degrees (I use an instant – read thermometer)
- Cover bread with a loose tent of foil after approximately 35-40 minutes as it starts to brown
- Remove from oven; allow to cool for 5 minutes
- Then loosen edges of bread with a knife or small spatula
- Using parchment paper strips, lift bread from pan and place on wire rack to cool completely before slicing
- As the bread is cooling, I rub the top ONLY of the loaf with about a 1/2 tablespoon of butter; this just softens the top crust of this very hearty loaf of bread
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
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If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com
